250 ml fresh milk cream
4 g gelatine in sheets
70 g sugar
1 tablespoon matcha tea
for the white chocolate sauce
100 ml fresh milk cream
100 g white chocolate
10 g butter


1.Soak the gelatine in cold water for about ten minutes. Meanwhile heat the cream with the sugar in a saucepan. When this will be well melted add the matcha tea, stirring with a thin whisk to not form lumps.
2.When the mixture is close to boiling and the ingredients well blended, turn off the heat and add the squeezed jelly, stirring thoroughly. Divide into the choosen glasses, let cool and then transferred to the refrigerator to cool for a few hours.
3.When the panna cotta is firm, we can add the chocolate sauce. In a saucepan, heat the fresh cream well with the butter. When it is boiling, pour it into a bowl where you will have chopped white chocolate.
4. Let stand for a few minutes without touching, then mix well to completely melt the chocolate. Allow to cool slightly and pour a little sauce into each glass. When serving, if you like to decorate with white chocolate curls or even mint leaves.

Matcha tea panna cotta is a fresh and greedy spoon dessert, enriched with a white chocolate sauce, easy to prepare.

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